Ooey-Gooey S’mores Muffin Cup Treats

Houri Hassan-Yari
11 minutes ago
2 min read

There’s something magical about the first bite of a s’more- the crackly graham, melty chocolate, and gooey marshmallow all coming together in one sweet, sticky bite. But let’s be honest—sometimes you just don’t have a firepit handy (or the patience for melted marshmallows that end up everywhere but in your mouth).

That’s where these Ooey-Gooey S’mores Muffin Cup Treats come in. They take everything we love about the classic campfire dessert and bake it into perfectly portioned, golden little cups. Each one has a crisp graham base, melty Aero chocolate (yes, with those fun bubbly pockets that just melt in your mouth), and marshmallows that puff up and caramelize beautifully in the oven. It’s basically your childhood in handheld form.

The best part? Because they’re baked in a muffin tin, these treats are already pre-portioned—no messy cutting, no fighting for the biggest piece, and no marshmallows sliding off the edge of a too-big bar. They’re perfect for parties, lunchbox surprises, or late-night snacking when that s’mores craving hits hard. Give my recipe a try, you’ll love it!

INGREDIENTS:

1 cup of butter, semi-melted
3/4 cup of sugar
2 eggs
2 teaspoons of vanilla extract
2 cups of flour
2 cups of graham crackers, crushed
2 teaspoons of baking powder
3 cups of miniature marshmallows
1 cup of chocolate chips (or crushed chocolate of your choice)
12 pieces of Aero chocolate bar

STEPS:

Preheat oven to 350ºF. Lightly grease or line a 12-cup muffin pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
Mix in the flour, crushed graham crackers, and baking powder until just combined. Stir in 2 cups of the mini marshmallows (reserve 1 cup for topping) and the chocolate chips.
Scoop a spoonful of dough into each muffin cup, pressing it down gently to form the base.
Break your Aero bars into pieces and press one piece into the center of each cup. Sprinkle with the remaining mini marshmallows.
Top with another spoonful of dough, covering the chocolate as best you can (don’t worry if some marshmallows peek out—they’ll toast beautifully).
Bake for 18–22 minutes, or until the marshmallows are golden brown and the tops are set.
Let cool for at least 10 minutes before removing from the muffin tin. Serve warm for maximum gooeyness, or let them set for a more cookie-like texture.
Bon appétit! Enjoy!